Scrambled Eggs with Cheese and Vegetables Recipe
Fluffy scrambled eggs combined with melted cheese and fresh vegetables create a colorful, savory, protein-rich vegan-inspired breakfast.
Ingredients
- 4 large eggs or vegan egg substitute
- ½ cup shredded vegan cheese
- ½ cup diced bell peppers
- ½ cup diced zucchini
- 1 tbsp olive oil or vegan butter
- Salt and black pepper to taste
- 1 tsp dried herbs optional
Instructions
- Heat olive oil in a non-stick skillet over medium heat.
- Sauté bell peppers and zucchini 3–4 minutes until tender.
- Whisk eggs with salt, pepper, and dried herbs.
- Pour eggs into skillet; stir gently until fluffy.
- Sprinkle vegan cheese on top; let melt slightly.
- Serve immediately while warm.
Notes
Nutritional Values (per serving)
- Calories: 220
- Total Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 13g
Vitamins & Minerals (per serving, approx.)
- Vitamin A: 15%
- Vitamin C: 20%
- Calcium: 25%
- Iron: 10%
- Vitamin K: 8%
Tips to Enhance Flavor
- Use colorful vegetables for visual appeal and added nutrients.
- Add fresh herbs like parsley or chives for brightness.
- Cook eggs slowly to avoid rubbery texture.
- Try a sprinkle of smoked paprika for smoky depth.
- Pair with avocado slices or toast for a balanced breakfast.